Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-07-28
SALADS.

| 'iherlcanS have Vet much to learn
rom the French and Italians of the
virtues of salad. 1t is. at the same
Tune, the simplest of dishes, and the
one most appreciated by epicures. A
salad Is most appetizin@. and often
much more tempting than richer and
more elaborate dishes. 1t helps out "A
scanty dinner wonderfully. and meal
OF cola meat with fresh, dainty salad
Is often more pleasing, especially in
warm weather, than the most expen-
slVe soup and roast. The oil assists
digestion, and renders some veoeta-
bles like cucumbers less harmful: but
salads are not considered good for
dyspepticS, and should be eaten in
moderation by every one.
oalad-herbS have Il marked effect
| upon the nerves. Lettuce has Juice
with much the effect of opium: endive
or chlcory, on the other hand. is often
used for coffee. So the effect of salad
may be quoting or stimulating. The
ola herbaIlstS insist much upon the
medical value of salad-herbS. and the
most skeptical must allow that they
allay the excitement produced by a
constant meat diet
Salads may be made of uncooked or
cooked vegetables, or of fish, meat and
game. The vegetables suitable for
salads are artichokes, asparagus, basil,
boiled beet-root, cabbage, caulifiower,
celery, cucumbers. dandelion leaves,
endive, French beans, garlic, lettuce
of all kinds, lentils, mustard, mint.
onions, parsley, potatoes, radishes,
s.,allots. sorrel, spinach, tarraoon, to-
matOeS and watercress. There are
many other herbs growing in America
which the thrifty French would throw
into the salad-bowl, and on the conti-
nent almost all plainly-dressed vegeta-
bles are served cold as salads. But
there are certain things which must be
carefully looked after. The yegeta-
bles must be in good condition, fresh
and young, and, if possible, gathered
late in the evening or early in the
morning, and kept in Il cool, damp
place. The French do not wash their
salads, but wipe them, leaf by leaf,
with soft, dry napkin; the English
entirely neglect this necessary drying
process. If withered, the salad-herbs
should lie in water few minutes, then
be drained in a colander, and shaken
in napkin held by the corners until
quite dry. The salad should be cut
with "a silver knife o.. tnrn with b sill
yer fork, and this should be done Just
before it is to be served. The English
dip their crosses in salt, eat them for
breakfast, and think it good for the
blood; bat the French eat no salad
without OIL Our prejudice against
this product of the olive is fast dying
away; we. have found that fat can be.
introduced into the system in no more
simple and digestible form, and that
oil has the quality of preserving the
delicate flavor Of the herbs used Sid
ney Smiths celebrated receipt for.
salad dressing urges plenty of OIL.
Mixtures called salad dressing may be
bought of the grocer, but an epicure
despiseS them, and cream used in the,
place of oil does not meet with general
favor. For some salads may0nnaise
dressing is BEST. but it Is expensive and
The palmer French
dressing, with its delightful mixture of
oil, vinegag,- salt and pepper, is in high
favor. Lemon juice is, now often sub
for vinegar.
The Spanish have pToYeTb that it
takes four people to make good salad
"a spendthpift to throw In the oil, a
miser to drop'in the vinegar, lawyer
to administer the. seasoning, and a
mailman to stir it together A salad
bowl is all-important. A wooden fork
and spoon are generally used, but
some people prefer those OF plated sill
YER In former times the youngest
and prettiest lady stirred the salad
with her fingers, and the French still
use the expression, ''R8to@rsteg- Ia
saIade aUec les. dojgts, to, indicate that
a woman is yet young and beautiful.
But, beside the salad and the dress
ing, the garnishing is allimportant.
1t may consist of aromatic herbs, like
parsley, or some member Of the much
despised onion family. Boiled beet
root cut into fancy shapes, sliced GU
hard-boiled eggs, nasturtium leaves
and flowers. are all used. OF course,
the salad should not be entirely COW
cred. The French put the entire stalk
of celery, with root and leaves, into
the salad bowl.
Lettuce and celery, with either may
OnnalSe OF French dressing, IS the Or
binary winter salad, and with "a gar
nishing of sliced cucumbers and rad
ishes, or mushrooms. it is delicious.
Tomatoes alone, or with cucumbers,
are very popular. But for all the sea-
son round, there is no. better or cheap
er salad. than that made of cold, boiled
kidney potatoes, garnished with onions
and parsley. Of all cooked salads,
what the French call s'sa!sde de le- I
gunaes" stands first; it is a collection
of cold vegetables. Chicken, lobster
and salmon salad are all familiar, but
rather rich for ordinary everyday fare.
If the dressing is made before coming
to the table, it may be put in the bot
tom of the dish, the leaves laid upon it,
and the mixing done just before serv-
ing.-A. u. Turner an Good House.
6eeRing.